The oysters were TERRIBLE. They tasted just like chicken livers for some reason. Given the canned oysters size, color, taste, and shape I seriously wonder whether this is a case like the Mountain Oyster, where the actual item has little to do with either the ocean or gustatory pleasure.
The Grandaisa (FEZ) from Morrocco were okay but not worth double the price of cheap sardines.
King Oscar was great, worth the extra price. The fish tasted less like sardines and more like fish, like ordering fish at a restaurant.
Brunswick (from Canada? no way to be sure...) were worth the $2.70 price. They seemed more gently handled, as if laid in the can by a loving canner.
Tastiest of all, especially if basically you want your can of fish to taste as much like tuna as possible, were the Haddon House Fillets of Mackeral. They looked nice and tasted nice. Eating them was like eating Albacore steaks whittled into little sardine shapes. They were less than $3. They lacked that awesome calcium dose you get by eating the sardine spines, though, since they were really just little steaks.